Traditional sushi dining is a culinary adventure steeped in tradition and subject to it’s own particular rules of etiquette. However, these rules should only be taken as general guidelines and never detract from the interactive experience and camaraderie the diner can establish with the Itamae. Reasonably good manners and a normal amount of politeness are all that’s required to insure a fun and rewarding meal. The intent is to maximize your understanding and enjoyment of this true art form and insure your dining pleasure. You will find Mitsu-san very attentive and accommodating, always ready to offer suggestions and eager to display his extensive skills. For a truly enjoyable meal, place yourself totally in Mitsu’s capable hands (omakase) and let him prepare one of his specialties such as Toro Tataki Sashimi or Kobe Beef Tataki. He will always try to accommodate your palate and prepare what he feels will be most satisfying.

The finest and freshest ingredients are meticulously prepared and elegantly presented in a manner that will please the most discriminating palate and will be a revelation to the uninitiated. Kanda does not offer special rolls, soy paper or other unathentic items found at less genuine sushi bars. Even the quality of our seaweed, one of the fastest and easiest ways to judge the quality of a sushi bar, is crunchy to the bite yet will melt away softly in your mouth. Irashai mase!

Traditional Sushi Etiquette Guide

You will be offered a hot towel (oshibori) as the Japanese do not use lap napkins as a rule. The hot towel is used to cleanse the hands (not the face!) during the eating experience. Try to fold it back neatly the way it was offered to you before returning it.

When using chopsticks, it is impolite to rattle the sticks together but it is OK to remove excess bamboo by slicking. When not in use they should be placed parallel to yourself on the holder (if there is one) or on the shoyu dish. They should also be placed there when finished with your meal.

When seated at the sushi bar, you typically only order sushi or sashimi from the Itamae. Drinks, miso soup or other nonfish items are usually ordered from the waitress or waiter. Never be afraid to ask the Itamae if he would recommend something in particular and be sure to check the special board. While virtually everything should be fresh, some items may be particularly good that day or seasonal. If the pace isn’t too hectic, the Itamae will usually appreciate your interest and you will be rewarded with the best fish of the day.

Sashimi is traditionally ordered first due to its more delicate flavor and should always be eaten with chopsticks. Follow this with sushi and enjoy the delectable contrast of temperatures between the fish and rice. It’s OK to eat sushi with your hands and this often makes it more manageable.

Soy sauce is the Japanese equivalent of salt and should only be used as a subtle enhancement to the faire. Be sure to dip only the fish portion in the soy as the rice will absorb far too much liquid and you’ll wind up with a big mess, not to mention overpowering the natural flavor of the fish.

Wasabi is a potent Japanese horseradish similar to mustard. It should be used sparingly to enhance the flavor of sashimi but never mixed into the soy. Many sushi dishes include what the Itamae considers the proper amount, but adding a little more to your taste is perfectly acceptable.

Use the ginger to cleanse the palette between different tastes (not with the fish), like sorbet.

Always bear in mind that the Itamae can be very busy. He is the artist in residence and wants to devote his complete attention to each dish. If he’s able, feel free to strike up a conversation as it will be appreciated as a pleasant diversion and having a good rapport with your favorite sushi chef is always a good thing. He will learn to know your tastes and what to suggest, and obtaining the status of a regular will enhance each visit.

Be aware of your tastes and limits. Never openly disparage an item you don’t like and never leave food on your plate as this is considered impolite. While any restaurant would be glad to sell you more food, it’s preferable to eat everything and enjoy what you eat. And most of all, just have fun!